| Level: | Easy |
| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
| Yield: | 4 hearty servings |
Ingredients
- 6 ounces hot maple flavored pork sausage (Southern style), crumbled
- 3 cups water
- 1 cup half-and-half
- Kosher salt
- 1 cup stone-ground grits or course polenta
- Freshly cracked black pepper
- 4 ounces grated Gruyere
- 4 farm fresh eggs
Instructions
- Preheat the oven to 400 degrees F.
- Cook the sausage in a skillet over medium-high heat until cooked through. Remove the sausage to a paper towel to drain. Use the rendered sausage fat to grease 4 large individual ramekins, (gratin dishes or individual cast iron pots work too) and arrange them on a rimmed sheet tray.
- In a large saucepan, over medium heat, bring the water and half-and-half to a boil and season with salt, to taste. Rapidly whisk in the grits. Continue whisking while returning to a boil, about 5 to 7 minutes. Reduce the heat to a simmer and cook until thick and creamy, stirring frequently, about 20 minutes. Season with pepper and more salt, if needed.
- Divide the cooked grits between the prepared baking dishes and top each with cooked sausage and grated cheese. Make a divot with the back of a spoon into the cheese and sausage topped grits. Crack the eggs, 1 at a time, into a small bowl and top the ramekins with the eggs. Bake until the egg whites are almost, but not fully set, about 10 to 15 minutes. For more well-done eggs, bake until the whites are set.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 527 |
| Total Fat | 31 g |
| Saturated Fat | 14 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 25 g |
| Cholesterol | 243 mg |
| Sodium | 913 mg |
Reviews
Love this recipe but changed it slightly by poaching the eggs for no more than 2 minutes and then inserting the partially poached egg into the grits mixture for the egg to complete cooking. Reduced the cooking time a few minutes since eggs were partially done. For me this made deciding that the eggs were done easier.
My husband and I decided this is the best brunch we have ever made. The only thing I changed was using bulk turkey sausage, which was great. Of course using stone ground Callaway Gardens grits helps everything!
Great Dish!!! i made some changes, like i used andouile sausage and used mexican blend cheese. But the end resulet was amazing! Good one Claire!
It tastes so good!!!!!
Very good! The flavors just came together and made a tasty dish. Had to improvise the serving plates, but all worked well. The Gruyere was a nice addition as a flavor enhancer. It was a nice surprise on our 1st Anniversary!
These took a little bit of time to make, but were so worth it! Gruyere cheese was super expensive here so I used what I had, which was monterey jack and that still worked great. I baked for the full 10-15 minutes with the eggs and just checked on it regularly and they turned out perfectly. Made it for my visiting family and they were definitely impressed, very cozy and filling breakfast.
I used Polenta and it was a wee bit too salty. If you put the eggs in as the “grits” are SUPER hot, the egg cooks fine I think. A little too much on the mushy side for my family but I liked it!.
I’ve been thinking about trying this recipe for a long time, but had been holding out to try to find fresh stone ground grits. Still no luck with that, but I used Bob’s Red Mill “Corn Grits also known as Polenta”. The grits were absolutely the best part about this recipe. I did rinse the grits as Claire did on the show. They were smooth, rich and creamy. Perfect. My whites were set and still had some runny yolks. The dishes were nuclear hot when they came out of the oven (there were definitely burns tongues…so I’m thinking if I had pulled them out of the oven a couple of minutes sooner and let them sit on the counter, the yolks might have been a little runnier…which I like. Just a theory I’ll have to test on the next batch.
This is such an easy recipe! My husband and I love this on Sunday morning. It’s comfort food to the max! Try substituting homemade chorizo for the sausage. A wonderful substitution! And don’t forget to rinse the stone ground grits. It makes a HUGE difference. Thanks Claire!!! Total thumbs up!!
Love it! I made it three times, but with a little tweek.
I used sweet Italian sausage and used room temp. eggs to shorten the oven time.
With a small drizzle of maple syrup, it’s a winner.
Even my mom asked for the recipe!
I used sweet Italian sausage and used room temp. eggs to shorten the oven time.
With a small drizzle of maple syrup, it’s a winner.
Even my mom asked for the recipe!